Stuhlmuller Vineyards Estate Cabernet Sauvignon 2006

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Winemaker's Notes:

During harvest we picked by block to ensure optimum maturity in the fruit. In the winery, the clusters were gently de...

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International Wine Shop
Westport, CT (270 mi)
USD 17.29
375ml
Buy Now
Fairgrounds Wine and Spirits - Great corks
Danbury, CT (270 mi)
USD 18.99
375ml
Buy Now

this was good as soon as you open it. i thought it needed some time but right now is the time. Read more

This wine displays a dark ruby color with aromas of black cherry, blackberry, tealeaf, anise, currant and clove. The rich and soft mouthfeel echoes... Read more

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User Reviews for Stuhlmuller Vineyards Estate Cabernet Sauvignon

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Snooth User: whiterabbit
148935271
4.00 5
05/16/2009

this was good as soon as you open it. i thought it needed some time but right now is the time.


External Reviews for Stuhlmuller Vineyards Estate Cabernet Sauvignon

External Review
Source: Astor Wines & Spirits
10/07/2009

This wine displays a dark ruby color with aromas of black cherry, blackberry, tealeaf, anise, currant and clove. The rich and soft mouthfeel echoes the bouquet with juicy layers of blackberry, dark cherry and currant, accented by spicy oak and fine-grained tannins. Easy drinking but not overwhelming


Winemaker's Notes:

During harvest we picked by block to ensure optimum maturity in the fruit. In the winery, the clusters were gently destemmed. For fermentation we used a mix of open-top tanks with manual punching-down of the cap, and closed-top tanks where the must was pumped over. The closed-top tanks were used to create better palate texture, while the open-top tanks were utilized to help retain fruit intensity in the must. The finished wine, composed almost entirely of free-run juice, was drained from the tank and racked to 40 percent new French oak barrels where the wines underwent malolactic fermentation. Each block was fermented and aged separately for 10 months before an initial blend was made. Our 2006 Cabernet was barrel aged for a total of 18 months.

During harvest we picked by block to ensure optimum maturity in the fruit. In the winery, the clusters were gently destemmed. For fermentation we used a mix of open-top tanks with manual punching-down of the cap, and closed-top tanks where the must was pumped over. The closed-top tanks were used to create better palate texture, while the open-top tanks were utilized to help retain fruit intensity in the must. The finished wine, composed almost entirely of free-run juice, was drained from the tank and racked to 40 percent new French oak barrels where the wines underwent malolactic fermentation. Each block was fermented and aged separately for 10 months before an initial blend was made. Our 2006 Cabernet was barrel aged for a total of 18 months.

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Chemical Analysis:

Total Acidity: 0.61 grams per liter

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